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bakery style coffee cake muffins


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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 55 minutes

Servings: 24


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Step 1

In a large bowl, stir together the flour, sugars, salt and cinnamon.

Step 2

Melt the butter and allow to cool just slightly so it's still melted but not hot.

Step 3

Stir the butter into the dry ingredients and do not break up clumps unless they are huge. Set aside.

Step 4

Heat the oven to 350 degrees and line 3 muffin tins with paper liners. These work best when muffins are involved, see post. See note on muffin tips for the best rise.

Step 5

In a standing mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.

Step 6

Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and stir until barely combined.

Step 7

Make a well in the center of the batter, add about 1 cup of the streusel and cover the streusel with batter.

Step 8

Sprinkle about 1 1/2 cups more streusel on top, and using a rubber spatula, gently fold the clumps of streusel in.

Step 9

Using a cookie scoop, add the batter evenly into each tulip liner and sprinkle generously with streusel.

Step 10

Bake 15-20 minutes, or until a toothpick in the center comes out clean.

Step 11

Allow to cool slightly then drizzle with the icing and serve warm. (see note)

Step 12

In a bowl, whisk together the powdered sugar, vanilla and heavy cream until a steady ribbon of drizzle comes off the whisk. Set aside.

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